Description
This Red Kuri Squash and Goat’s Cheese Manti recipe is a delightful fusion of roasted squash and creamy goat cheese wrapped in tender homemade dough. These Turkish-inspired dumplings are boiled and then sautéed to golden perfection, delivering a comforting and flavorful dish perfect for gatherings or family dinners.
Ingredients
Scale
Main Ingredients
- 1 medium red kuri squash, peeled and diced
- 200g goat’s cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
Dough
- 2 cups all-purpose flour
- 1 large egg
- ½ cup water (more if needed)
For Cooking and Garnish
- 1 tablespoon butter (for frying)
- Fresh herbs (parsley or chives), for garnish
Instructions
- Prepare the Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the diced red kuri squash with olive oil, salt, black pepper, and ground cumin until evenly coated. Spread the seasoned squash on a baking sheet.
- Roast: Bake the squash for 25-30 minutes or until tender and caramelized on the edges. Remove from oven and let it cool slightly.
- Make Dough: In a large mixing bowl, combine the all-purpose flour with a pinch of salt. Create a well in the center and add the egg and water. Mix together to form a dough, then knead for 5 to 7 minutes until the dough becomes smooth and elastic.
- Roll Dough: Divide the dough into four equal portions. On a floured surface, roll each portion out to about 1/8 inch thickness.
- Cut Circles: Use a 3-inch cutter or glass to cut out dough rounds from the rolled dough.
- Prepare Filling: In a bowl, combine the roasted squash and crumbled goat’s cheese. Mix gently and adjust the seasoning to taste as needed.
- Fill Manti: Place about a teaspoon of the filling onto each dough round. Fold the dough over to create half-moon shapes, then pinch the edges firmly to seal the filling inside.
- Cook Manti: Bring a large pot of water to a boil. Cook the manti in batches for 5-7 minutes or until they float to the surface, indicating they are cooked through. Remove with a slotted spoon.
- Sauté: Heat butter in a skillet over medium heat. Add the cooked manti and sauté for 2-3 minutes on each side until they turn golden brown and slightly crisp.
- Garnish and Serve: Transfer the sautéed manti to a serving plate, garnish with fresh parsley or chives, and serve warm for a delicious meal.
Notes
- You can adjust the filling seasoning according to your taste preference with additional spices like paprika or garlic powder if desired.
- The dough thickness is crucial; too thick and the manti will be doughy, too thin and they might tear while cooking.
- Ensure to pinch the edges tightly to prevent the filling from leaking during boiling.
- This recipe can be prepared ahead by freezing the filled manti. Cook from frozen by adding an extra minute or two to the boiling time.
- Serve with a yogurt or garlic sauce for a more authentic touch.
